2 lb. frozen hash brown potatoes
1 stick melted butter
1 pt. sour cream
1 tsp. salt
1 tsp. pepper
1/2 c. chopped onion
2 cans cream of chicken soup

TOPPING:

1 1/2 c. crushed corn flakes
1/4 c. butter, melted
1/2 c. shredded Cheddar cheese

Preheat oven to 300 degrees. Combine thawed potatoes, butter, onions, sour cream, soup, salt and pepper. Put in 9 x 13 baking dish and bake uncovered 1 hour. Sprinkle mixed topping ingredients on top and bake additional 1/2 hour.

Serves 8 to 10.